Managing Food Waste in the Hospitality and Food Service Industry

Growth that doesn’t cost the earth

Introduction 3

The Legislation: Waste (Scotland) Regulations 2012 4

How to reduce food waste at source 5

The hospitality agreement 8

Equipment availability and solutions 9

Site evaluation & installation 15

Service & maintenance 17

Kitchen practice and staff training 18

Checklist to cut your waste disposal costs 20

Contacts 21

Disclaimer: While we have tried to make sure this Guide is accurate, we cannot accept responsibility or be held legally responsiblefor any loss or damage arising out of or in connection with this information being inaccurate, incomplete or misleading. Operatorsshould discuss their specific needs with suppliers and relevant bodies rather than rely solely on this Guide. This material iscopyrighted. You can copy it free of charge as long as the material is accurate and not used in a misleading context. You mustidentify the source of the material and acknowledge our copyright. You must not use material to endorse or suggest we haveendorsed a commercial product or service. For more details please see our terms and conditions on our website atwww.resourceefficientscotland.com

This Guide was produced in consultation with CESA members, who were invited to submit details of available equipment compliantwith the Regulations.

Contents

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Resource Efficient Scotland, a Scottish Government fundedprogramme, provides a one-stop shopfor businesses and organisations in theprivate, public and third sectors.Delivered by Zero Waste Scotland, thisservice offers free advice, training andpractical support to help organisations,large or small, adapt, change andbenefit from greater cost savings byusing energy, water and materialsmore efficiently.

This means that for a percentage of their products, Scottishhospitality and food service companies are losing not onlythe purchase cost of food, but are also unable to recoverthe add-on operational costs associated with labour, water,energy and waste disposal.

Food waste can have a detrimental impact on theenvironment too. If sent to landfill, decomposing foodgives off methane, a greenhouse gas at least twentytimes more potent than CO2. If unavoidable food waste iscollected separately and sent for appropriate treatment itcan be turned into valuable end products such ascompost, fertiliser and renewable energy.

Environmental improvement is an increasingly importantfactor for businesses to stay competitive and managetheir supply chain risks. Increasing resource scarcity; rising raw material, transport and utility costs; andpressure from legislation, customers and society toreduce environmental damage are combining to drivebusinesses to improve their performance and becomemore sustainable.

From 1 January 2014, all businesses, no matter how largeor small, will have to separate their waste for recycling tocomply with the Waste (Scotland) Regulations 2012.Implementing the necessary changes to meet theseresponsibilities may present challenges for some, but they also represent the route to real opportunities.

The drive is for Scottish business to become increasinglyeffective at maximising every bit of value from theresources they use. This requires changing the way peoplethink about products, the way we manage finite resourcesand the way we asses and consider waste.

Produced in conjunction with the Catering EquipmentSuppliers Association (CESA), this Guide sets out the keysteps that food businesses can take to make efficiencysavings and meet the requirements of the Waste(Scotland) Regulations 2012. It examines some of thepractical options available, and considers equipment thathas been specifically designed to process food waste in away that captures its resource value.

In taking the right action, Scottish hospitality and cateringcompanies can contribute significantly towards Scotland’sclimate change, renewable energy and zero wastetargets. In so doing, this will help to drive down businesscosts and maximise profits with greater opportunity foreconomic growth.

Section 1 IntroductionFood waste is an issue that affects everyone, whether at home or at work. It is also a particular concern for businesses inthe Scottish hospitality and food service sector, which dispose of an estimated 53,500 tonnes of food waste every year.

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“Businesses canbenefit frommaximising everybit of value from theresources they use.The ResourceEfficient Scotlandprogramme hasbeen created tohelp firms savemoney by usingenergy, water andmaterials moreefficiently.”  

Iain Gulland, Director of Zero Waste Scotland

The Regulations also require all non-rural foodbusinesses** producing more than 50kg of food waste perweek to recycle food waste. This legal requirement willextend to non-rural food businesses generating over 5kgof food waste from 1 January 2016.

You can find out if your business is located in a non-rurallocation by visiting the Waste (Scotland) FAQ Database atwww.resourceefficientscotland.com/regulations

From 1 January 2016, there will also be a ban ondisposing food waste, including solid waste from greasetraps, to the public sewer. This may present a newchallenge for businesses that have previously used foodwaste disposal units as a convenient way of quicklyremoving food waste from the kitchen.

The Regulations do permit the use of equipment such as dewatering systems, which help to efficiently andeffectively manage food waste in a busy commercial kitchen.

To comply, these systems must maximise the capture of

food waste in order to use the nutrient and calorific valueof the food. For this reason systems which, for example,use enzymes to digest food waste and convert it to greywater are not acceptable within the Regulations.

The Regulations will also affect waste contractors,including local authorities, who will be required to provideservices which support the separate collection of dryrecyclables and food waste as appropriate, while alsopromoting 'high quality' recycling. It is thereforeimportant to be aware of changes in local collectionservices that could affect your business.

Enforcement

Enforcement of the Regulations will:

l Be undertaken by the Scottish Environment ProtectionAgency (SEPA) and Scottish Local Authorities.

l Run alongside other business regulation

l Potentially lead to fines of up to £10,000 for non-compliance

Support

This Guide outlines different equipment options that willallow food businesses to collect and store food wastesafely, in a manner which is both compliant with theRegulations and is straightforward to implement in acommercial kitchen. Whether the food waste is thentreated on-site, or collected and transported to anappropriate treatment facility, businesses can help toensure that food waste is converted into useful endproducts such as compost or renewable energy.

** With the exception of medical care establishmentssuch as a hospital or hospice [as defined in section 108 ofthe National Health (Scotland) Act 1978] with cateringfacilities, who have until 1 January 2016 to comply withthe Regulations.

Section 2 The Legislation: Waste (Scotland) Regulations 2012From 1 January 2014 Scotland’s new waste Regulations mean that all companies, big and small, will have to recycle their plastic, metal, glass, paper and card.

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1 January 2014 1 January 2016

All businesses: present dry recyclables

for collection.

Non-rural foodbusinesses producingover 50kg food waste

per week:must recycle food waste.

Waste collectioncompanies must

take steps to maintainthe quality of dry

recyclables presented forseparate collection; not

allowed to mix separatedwaste post collection.

All food businesses: disposal of

food waste to the public sewer

banned.

A ban on the use ofmacerators

to discharge food wasteinto the public sewer.

Non-rural food businessesproducing over 5kg food

waste per week:must recycle food waste.

Key Requirements of Waste (Scotland) Regulations 2012

Most business do not realise how much food waste coststhem. A 240 litre wheeled bin filled with food wastecosts around £240 for food purchase costs and wastedisposal alone.

Just one bin of food waste per week across 52 weeksof the year could cost a business more than £12,000.This is money that could be saved if a few things weredone differently.

Purchasing, ordering and menu design

Thinking carefully about menu design is one of the keyways to reduce waste and help realise cost savings. Hereare a few tips to help:

Section 3 How to reduce food waste at sourceIt is estimated that up to 53,500 tonnes of food waste is disposed of annually by the Scottish hospitality sector, two-thirds of which could have been eaten.

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Stocking lots of ingredients, particularlyperishables, means a higher risk that things will goout of date. Try to design a menu with fewer items,using seasonal ingredients where possible.

Use a number of core items across your menu to spread the risk of some dishes not selling as well as others. If one dish sells well it can use up the core item from another dish that might not be selling so well. A goodexample is tomatoes; they can be roasted, made into soups, as garnish or used in salads. A ‘Special Dish of the Day’is also a good way to use produce approaching its best before date.

Think about what is made in-house and what canbe bought ready made in the right portions.

Continually review the menu. As slower movingdishes are identified, either modify produce orderingor consider taking them off the menu before theystart to cause waste.

Consider supplementing fresh and seasonalproduce with frozen or dried ingredients whereappropriate to minimise spoilage.

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3 4 5

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Storagel Handling produce properly is the first step to ensure

that product shelf life is maximised as bruised ordamaged fresh products will result in extra waste.Check produce on delivery and return anything that isdamaged.

l Storing fresh products and raw ingredients in the mostappropriate environment will increase their usable life.For example, store potatoes in the dark above 5degrees Celsius and store apples in chilled storage.

l Continually rotate produce by putting the newestproduct at the back of the shelf so that the oldestautomatically gets used first. Clearly label productswith their purchase and best before dates.

l To help with accurate ordering try to place all the itemsof the same type (e.g. cans) from the same supplier onone shelf or in one area. This way you can easily seewhat you need.

l Try to work towards ‘just-in-time’ delivery rather thanpre-ordering in quantity. This will help to minimisestorage costs and spoilage.

In fridges and cold storesl Have a selection of airtight containers for storing food

and keep labels handy to mark dates. Store dairyproducts, cooked meat, raw meats, fish and fruit andvegetables separately.

l Label food with the date going into the freezer andkeep a list of frozen produce. Food frozen on site shouldalways be chilled in an appropriate piece of equipment,for example a blast chiller.

Preparation

The way food is prepared can prevent waste and make abig difference to profit margins.

l Try to avoid excess trimming of fish, meat andvegetables. Order pre-cut and trimmed items wherepossible, particularly when returnable transit packagingis offered to reduce waste packaging.

l Offer "skin-on" boiled, baked and roasted potatoes toreduce the amount of peelings you throw away.

l Try to avoid pre-preparation of food which will spoilquickly, and store leftover food safely for use the nextday where appropriate.

l Get creative with trimmings and excess to make pâtés,soups and stocks. Freeze excess berries for coulis orsmoothies, and excess bread can be made into breadcrumbs or croutons.

How to reduce food waste at source

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Did you know?Most business to do not realise how much foodwaste costs them. Every 240 litre wheeled binfilled with food waste costs around £240 for foodpurchase costs and waste disposal alone.

Just one bin of food waste per week across 52weeks of the year could cost a business morethan £12,000 a year. This is money that could besaved if a few things were done differently.

Portioning and plate waste

Accurate portion control is key to reducing waste andincreasing profitability. Not everyone eats the sameamount. Offer different portion sizes on the menu socustomers can choose how much they want to eat.

Top tipsl Keep portions consistent and use standard spoons and

measures so that portion sizes don’t creep up.

l Offer different portion sizes for toddlers, children andlighter eaters.

l Serve a standard portion of vegetables or side dishes –but offer a second helping if the customer wants more.

l Encourage staff to help customers order the rightamount and monitor plate waste to help identifyopportunities for savings.

l Consider offering customers the option to takeunfinished food home. www.thesra.org/some-good-thing/too-good-to-waste/

Follow the waste hierarchy

Recycling waste that can’t be prevented or re-used is agreat way to help the environment and another way tosave money.

Develop a better idea of the products you use and thewaste you generate by continually monitoring andmeasuring. This will help you to identify ways of reducingyour waste and, in turn, help you to reduce youroperational costs.

How to reduce food waste at source

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Did you know?It is estimated that waste typicallycosts companies between 1% and4% of turnover.

Did you know?It has been estimatedthat if all the food wasteproduced annually inScotland was processedthrough moderntreatment plants, it hasthe potential to generateenough energy to powera city the size ofInverness and supply10% of Scotland’sfertiliser needs1.

1 Zero Waste Scotland calculation

Section 4 The Hospitality and Food Service AgreementIf a business is serious about reducing costs, reducing waste is a great place to start.

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As part of a UK-wide initiative, Resource Efficient Scotlandis working with the hospitality sector to reduce foodwaste and associated packaging waste.

Supported by all four UK governments, the Hospitality andFood Service Agreement is a voluntary industrycommitment to support the sector’s efforts to reducewaste and recycle more.

The Agreement is flexible and allows any size oforganisation to sign up, from smaller businesses tomultinational companies, from sector wholesalers anddistributors to trade bodies.

Why should we sign up?

Signing up to the agreement can help you tackle foodand associated packaging waste, reduce yourenvironmental impact and potentially save your business money in the process.

The Benefits

l more efficient use of resources saving you money;

l meeting clients’ and consumers’ growing expectationsto reduce food waste;

l cost savings for clients and businesses;

l reducing the carbon footprint associated with productsand operations;

l driving innovation in the sector with support from all UK Governments; and consistency withGovernment policy and regulation.

How do we sign up?

Large Business (250+ full time employees)

A senior director from your company should send aformal letter to Resource Efficient Scotland to confirmthat you wish to sign up. You will then be contacted byResource Efficient Scotland to arrange a scoping meetingto determine your current baseline position and to helpdevelop your implementation plan.

Smaller Business (Fewer than 250 full time employees)

A senior director from your company should send aformal letter to Resource Efficient Scotland to confirmthat you wish to sign up. You should then work throughResource Efficient Scotland’s online resource centre tohelp identify areas for improvement for your business inwaste prevention and waste management.

Supporters

A senior director from your company should send aformal request to Resource Efficient Scotland confirmingthat you wish to join the supporters group. You shouldprovide details of the pledge you wish to make in supportof the Agreement. Certification schemes can usually signup automatically, provided that your scheme meets therequired standards.

For more information seewww.resourceefficientscotland.com/HospitalityTourism

Did you know?Research by the Sustainable RestaurantAssociation suggests that, on average:

Every tonne of avoidable food waste, i.e. foodthat could have been eaten, costs a hospitalitybusiness around £1,800.

For every meal eaten in a UK restaurant, nearlyhalf a kilo of food is wasted – throughpreparation, spoilage and what’s left behind on the plate.

What are the targets?

The agreement includes two targets:

Prevention target: Reduce food and associatedpackaging waste arising by 5%by the end of 2015. This will be against a 2012 baseline and be measured by CO2e emissions. Waste management target:

Increase the overall rate offood and packaging wastebeing recycled, sent toanaerobic digestion (AD) orcomposted to at least 70% by the end of 2015.

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While many smaller businesses will simply store foodwaste in bins prior to collection, larger businesses have theoption to use systems that dewater food waste. They canthen store the solid material at source for collection, orconvert the food waste to compost on site.

Catering waste compost facilities must be compliant withEU Animal By-Products regulations. These restrict the useof animal carcasses, parts of a carcass or products ofanimal origin that are not intended for humanconsumption. It is the producer’s responsibility to ensuretheir waste is being treated correctly.

Preventing contaminants from getting mixed with foodwaste is essential; some systems include a cutlery magnetto ensure cutlery accidentally mixed with food is ‘rescued’before the food waste is treated. Businesses shouldconsider these, as well as other methods of preventingcontamination by materials such as glass, paper and foil.

There is currently a limited range of food waste equipmentsolutions available that fully comply with the Regulations.In some instances, existing equipment may need to beadapted or possibly even removed.

Thought should be given to updating procedures manuals and modifying staff training to take account ofthe new legislation.

Pump and vacuum systems

Pump and vacuum systems are used to transport foodwaste through a network of pipes from the kitchen to aremotely-sited food holding or storage tank. They canwork in conjunction with a food waste disposal unit,provided the output does not discharge to the sewer. Foodwaste can also be directly placed by staff into inlets orhoppers that feed into the pipes.

The process is managed by a control module locatedadjacent to the food waste holding tank. There is a choiceof tank size, and it should be selected to suit the dailyvolume of food waste generated by the individualbusiness. The food waste can either be stored forcollection by a waste management company, or treatedfurther on-site if appropriate.

Dewatering systems

The process of dewatering can reduce the overall volumeof food waste by up to 80%, potentially lessening the needfor large storage areas . Dewatering can provide a hygienicand ergonomic solution for catering businesses, although itshould be noted that some dewatering equipment requiresregular maintenance. They are generally efficient in termsof water and power use (please check with individualsuppliers for equipment specific information), with thestored and dewatered food waste having the potential forconversion to energy, or composting on- or off-site.

Dewatering systems can work in conjunction withpump/vacuum systems. Waste food is either placed in ahopper at a food waste station, or scraped into foodwaste inlets. Either of these can be located at multiplesites in any catering location where space allows, withthe food transported to the dewatering equipment viathe pipe network.

Systems typically work by macerating food waste andcombining it with a measured amount of water, which isthen converted to a liquid mass that can be easily movedthrough pipes via a vacuum or pump system. The excesswater is extracted from the liquid food (slurry) by means ofa filter system. From the on-site storage tank the liquidslurry can be transferred again through the pipe network toa storage tank on the exterior of the building.

The dehydrated food waste is up to 80% less in volume andis hygienically stored for collection. These systems meet theobjective of sending no waste food to drain. Dewateredfood waste can be collected for appropriate treatment.

Key elements of a dewatering system

The four main elements that require to be installed are:

l food waste deposit inlet or inlets in the kitchen;

l a food collection and storage tank;

l a compact vacuum or pump unit with incorporatedsystem control unit; and

l a network of interconnecting transfer pipes.

Emptying of the storage tank is undertaken by a specialisttanker vehicle and the liquid slurry is then removed fromthe premises for appropriate treatment.

Once the liquid element of the food waste has beenseparated from the solid food waste, it requires furthertreatment on-site. The commercial systems available useprocesses such as an Archimedes screw or centrifuge,which may be part of the dewatering system. Thesegenerate further solid food waste, which can be collectedand stored. The remaining liquid is regarded as grey water,and may be disposed to drain with the appropriateconsents from Scottish Water.

Section 5 Equipment availability and solutionsUnder the Waste (Scotland) Regulations 2012, food businesses in urban areas will be required to make food waste available for collection.

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Food waste can be treated on-site by businesses using anin-vessel composting unit. The composter works by usinga combination of controlled temperatures, agitation andairflow. A composting unit with a tank suitable for thevolume of waste produced by the site needs to beselected. Options available range from units able toprocess from 20kg to over 1 tonne of waste per day.

When the unit is turned on for the first time, an organicstarter material is added, along with a small amount ofwater. This means there is no need to continue to addmicrobes or water once the unit is in use. Depending onthe nature of the food waste, more carbon-rich materialsuch as wood-chip or prunings may be needed.

The volume and weight of organic waste is reduced, andcomposting on-site can help avoid levies and charges forthe cost of removing, transporting and processing wasteoff-site. The automated process eliminates odours andcreates a nutrient rich compost.

The energy consumption of units is moderate, althoughbusinesses should check details of individual models withsuppliers, and the automated process makes it simple touse. The unit is loaded daily and compost typically onlyneeds to be removed no more than once a week.

There will be minimal space required with this type ofequipment as these units are generally compact indesign. It should be noted however that there is a needfor regular loading and maintenance that may generatesome additional labour costs.

Composting units perform best when a combination offood waste types are used, although not all food waste issuitable for composting.

If businesses to do not have sufficient requirement forcompost on-site, it is recommended that they presentfood waste for collection rather than use a composting solution.

On-site compostingBiodegradable kitchen and canteen waste may be composted on-site under a Waste Management Licence paragraph 12exemption, as long as the composting process is compliant with the Animal By-Products (Scotland) Regulations 2003.

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Monklands is a district general hospital with a 24-houraccident and emergency department and 521 inpatientbeds. Between 300kg and 400kg of food waste iscollected daily by the vacuum processor system.

Transported into an adjacent vacuum waste storage tankfor collection by tanker, the slurry can be converted intoenergy or fertiliser. At Monklands, the waste slurry iscollected weekly and recycled into biogas for generatingelectricity at an anaerobic digestion plant inCumbernauld.

“There are a lot of waste handling systems out there,”says Catering Services Manager Peter King. "This oneticked a lot of boxes including savings on water andelectricity, reduced carbon footprint and a rebate fromthe water board because we are no longer putting foodwaste down the drains. We also get duty of carepaperwork from the waste processor.

"We are a hospital and we have to watch what we dowith our food waste. We did look at alternatives but chosethis system because it is hygienic, fully sealed andincludes the tank housing, which has its own heating,lighting and odour control."

Case Study: Monklands Hospital, AirdrieMonklands Hospital in Airdrie is using a vaccum processor to separate food waste for subsequent collection and delivery to an anaerobic digestion facility.

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The range of equipment in this section is compliant underthe Waste (Scotland) 2012 Regulations for use in ruralareas that are exempt from the duty to separatelypresent and treat food waste. Where possible, weencourage all businesses to follow the ethos and spirit ofthe waste hierarchy described in Section 3 of this Guidewith food waste prevention, recycling and, if appropriate,on-site composting considered before disposal to sewer.

It is illegal under the Sewerage (Scotland) Act 1968 Sec46a & 46b to discharge matter e.g. food waste and/orfat, oil & grease (FOG) which is likely to injure the sewersor to interfere with the free flow of their contents.

Water UK, the organisation which represents the UK'swater and wastewater utilities, reports that there areapproximately 200,000 sewer blockages throughout theUK every year, with up to 75% caused by food waste,especially FOG2.

In 2012/13, Scottish Water had 20,000 sewer blockages,of which an estimated 55% were due to FOG.

Businesses are liable for prosecution under the Sewerage(Scotland) Act 1968 if they discharge such waste to thepublic sewer and it causes a blockage.

Grease separator

A grease separator, often called a grease entrapmentsystem or grease trap, takes advantage of the fact thatfat, oil and grease (FOG) are less dense than water, and sonaturally float on the surface of the water within theseparator unit. Other food solids are denser than water,and sink to the bottom.

While models differ, all separators basically work byslowing down the flow of warm water coming out of acommercial kitchen. The surface area of the trap, largerthan a drain, holds the water. Over time, the FOGseparates and floats to the top of the grease trap, whilefood solids sink. The sizing of a grease trap is of criticalimportance, and an undersized trap would be much lesseffective.

The cooler water continues to flow down the pipe to thesewer. The FOG is kept in the unit by baffles, covering theinlet and outlet of the tank, preventing it from flowing out ofthe trap, while food solids remain on the bottom of the trap.The trap needs access for the cleaning out, servicing andmaintenance by specialist contractors.

Any grease trap should comply with European StandardEN1825.

Grease Removal Unit (GRU)

Along with an external or internal entrapment system,there are a number of smaller passive separatorsavailable that deal with food waste by the same means.

While entrapment systems are basically passive, usinggravity and the flow of water to separate food waste, aGRU actively uses mechanical skimmers to remove thesurface grease from the water, while other food wastesinks to the bottom.

These units are typically smaller than conventionalentrapment systems. While the use of mechanicalskimming compensates for the smaller size of the unit,the lack of available space to store food waste meansGRUs need to be emptied more frequently, often daily. If internal GRUs are fitted under kitchen floors, a solutionsometimes adopted, then easy and clear access to theunit for emptying will need to be considered. Collectedfood waste including fat, oil and grease, should be storedfor collection, and not discharged to the public sewer.

Rural areasIn rural areas where no food waste collection service is offered, various food waste processing options are available to businesses.

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2 www.water.org.uk/home/resources-and-links/snap/snap

Food Digesters

Food digesters use natural micro-organisms to digestfood waste.

The equipment requires a power source and water supply,as well as drainage. Food waste is collected in appropriatestorage bins in the kitchen, before being tipped into thedigester manually.

Once the digester is activated, the waste is rotated andmixed with fluid containing the micro-organisms, whichproduce enzymes that digest the food solids over a setperiod, typically 24 hours. Once the process is complete,the remaining fluid output is defined as grey water, whichmay be disposed to drain with the appropriate consentsfrom Scottish Water, or collected for appropriatetreatment. Please note as with any system that allowsgrey water to be released directly to the public sewersystem, should the discharge create a blockage thebusiness would be liable for recovery of costs and/orprosecution under Sewerage (Scotland) Act 1968.

Biological / bacteria based dosing systems

Biological or bacteria-based dosing systems usemicroorganisms which through natural biologicalprocesses permanently biodegrade and break down thefat, oil and grease element of food waste. Scottish Water'spreference is that dosing systems are used in conjunctionwith a grease entrapment system, rather than as astandalone system.

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Rural areas

Meeting the regulations What's the right solution? Effective food waste management depends on the size, location and operational needs of your business.Illustrative examples of the ways three different types of business could approach waste managementare detailed below.

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Café Hotel Workplace Canteen

Please note, these are not definitive answers and are guideline estimates only; businesses are required to determine the best solution for their individual circumstances.

Food prepared to order, mainly snacksand sandwiches

Six day trading equivalent to 20 fullcovers per day/120 covers per week

Relatively low food waste fromcustomers

Urban location

Low staff levels

Limited space for waste treatment

Limited equipment budget

Estimated weekly food waste c. 40kg - 60kg per week

Potential Solution:Food waste stored in sealed bins for collection

Full meal service including buffetbreakfast as well as lunch and dinner

Regular catered functions for up to 500guests, average 2 per week

Seven day trading, equivalent to 260 fullcovers per day/1820 covers per week

Suburban location with grounds

Space available for waste storage andtreatment

Relatively high levels of food waste frombuffet and function trade

Staff available for food wasteresponsibilities as part of wider duties

Estimated weekly food waste c. 750kg - 900kg per week

Potential Solution:Food collected for on-site composting, compost used in hotel grounds only.

Any excess food waste dewatered and presented for collection

All day buffet style food service

Significant amounts of pre-prepared food at peak meal times

Five day trading, equivalent to 120 fullcovers per day/600 covers per week

Business park location

Relatively high volumes of food wastefrom servery format

Kitchen and outside space available forfood waste treatment and storage

Some staff time available for food wasteresponsibilities as part of wider duties

Estimated weekly food waste c. 300kg - 500kg per week

Potential Solution:Food waste collected and dewatered on site, reduced

waste stored in bins and collected

Food waste represents a potential food hygiene hazard where there is a risk of cross contamination ofwaste with food to be served. Whether food waste is stored in a kitchen or in a waste store elsewhereon-site, hygiene guidance must be followed. Frequency of collection should be considered whenplanning food waste storage arrangements, particularly for businesses that operate over weekendsand bank holidays when the amount of waste generated may be high and collections not available.

Section 6 Site evaluation and installationEvery hospitality business is different in terms of its location, physical layout, types of food served and the arrangementsfor the storing and collection of waste. As these practical requirements differ for every site, individual evaluation is needed.

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When planning a system to managefood waste, operators, along withconsultants, designers, contractorsand equipment suppliers involved,will need to consider:

Kitchen use, including the style of menu and cooking methods;

Layout, assessing what is possible within thespace available including whether equipmentwill need to be placed inside or outside thekitchen, or under flooring;

The drainage system, including its route throughthe kitchen and beyond the premises, to preventwaste food entering the sewer system. Thesystem should include a correctly sized andpositioned grease management system;

Supply of utilities including water and electricity;

Installation requirements including access;

Arrangements for food waste storage;

Staff training procedures and working practices.Staff turnover rates should be considered asuntrained staff are least likely to understandand follow procedures; and

Service and maintenance arrangements.

Procedures and systems for managing food waste in a commercial kitchen should conform to the principles of the waste hierarchy:

Eliminate aim to buy less and use less

Reducee.g. prepare produce such as fish and vegetables with skin on

Re-usemaximise the use of food across the kitchen, e.g.

bread for croutons, bones for stock

Recyclerecapture the nutritional value of waste food

by ensuring it is collected and treated in such a way that ensures useful

end-products

Dispose only minimal waste should

go to landfill

Highsavings

No savings

Follow the

money!

It is important to establish common elements,particularly compliance with all relevant Regulationsbefore any food waste solution is installed andimplemented.

Whichever system is to be used, the starting point for any installation is an up-to-date drainage plan, or theproposed drainage plan for a new build, along with otherservices such as telecoms and utilities.

The drainage will need to be considered in conjunction withdetails of any catering equipment that discharges intoindividual drains in addition to the planned system formanaging food waste, as there is a need to ensure thatfood waste does not enter the drainage system.

Equipment should be installed in a location that provideseasy access for inspection, cleaning, and maintenance.Siting needs to avoid the risk of physical contamination ofkitchen working areas with disposed of food waste.

The need for food waste to be transferred for collection orfurther treatment will also need to be accommodated, this may require the movement of wheeled or other sizable containers, and as such must allow sufficient room for safe handling.

Installation Every kitchen is different and needs to be assessed on its own merits for the purposes of food waste management, in the same way that kitchen planning, installation workflow and maintenance are organised.

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Installation ChecklistSystem large enough to cope with the volume of food wasteand FOG produced

Water supply

Electricity supply

Drainage

The requirements of the FoodHygiene (Scotland) Regulations 2006and potential for cross-contamination addressed

Arrangements for preventing food waste mixing with othermaterial, e.g. cutlery magnet

Kitchen workflow

Access for service and maintenance

Specialist equipment such as dewatering systems and on-site anaerobic digesters require regular servicing andmaintenance, either by the manufacturer, supplier or bytheir approved specialist contractors.

Poorly maintained equipment will not deliver the intendedlong-term benefits or return on investment. Design,purchase and installation needs to take into account theneed for servicing and maintenance, including ease ofcleaning, and ease of access to components such aspipework and food storage tanks.

Section 7 Service & maintenance Any food waste system is only as effective as the service it receives.

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Staff should be fully briefed on any new arrangements;helping them to understand any new procedures and thereasons for them. Managing food waste requires alloperational staff to be informed about both companypolicy and their legal responsibilities on food waste. Working procedures should ensure that there is sufficienttime and manpower allocated to do so. The benefits andcost saving achieved by reducing food waste should befactored against any increased labour costs.

Staff training should include instruction on theimportance of managing food waste, and emphasise theneed to keep food waste out of general bins, drains andsewers. Working systems should specify that plates, pots,trays and utensils are scraped clean prior to putting themin the sink or dishwasher, and the scrapings placed in thefood waste storage bin or other system used to capturefood for treatment.

All sinks used for cleaning equipment associated withfood preparation, serving and plate waste should be fittedwith a strainer, and if required a means of greaseentrapment, to prevent food waste entering the drain.Waste collected in the strainer should be placed in thefood waste bin ready for collection.

Food waste should ideally be safely stored away from thekitchen in sealed containers, ready for specialistcollection. Food waste must be stored appropriately inaccordance with food hygiene principles and food safetyguidance prior to collection. Ideally this would be awayfrom the immediate kitchen area. The implications forboth hygiene and working conditions of food wastestorage means that the location and cleaning regimefor food waste storage containers should be carefully

considered in all cases, particularly if containers needto be stored in outdoor areas. The potential for foododours to affect staff, customers and neighbours shouldbe borne in mind when siting containers. Food wastecollection companies can advise on container type, sizeetc to suit an individual business. They may also be ableto advise on key elements for staff training.

Containers should not be overfilled and should be regularlycleaned in order to minimise the potential for spills, whichmay be a slipping hazard as well as causing odour. Sealsand locks should be regularly checked as part ofmaintenance regimes, and where containers need to bemoved for collection by specialist contractors, staff requiredto undertake this should receive appropriate training.

Businesses should consider appointing a Food Waste orGreen Champion, with responsibility for ensuring that allstaff are aware of the Waste (Scotland) Regulations 2012,lead on any necessary changes, and ensure that new staffare aware of food waste systems and procedures throughthe induction process. The importance of notcontaminating food waste with other waste such as foil,clingfilm and napkins should be fully understood by all staff.

Food waste management is an integral part of a foodbusinesses Food Safety Management system. Food SafetyManagement systems must be reviewed and amendedappropriately so as to comply with both the Waste(Scotland) Regulations 2012 and the Regulation (EC) No.852/2004 on the Hygiene of Foodstuffs.

Environmental health officers will be fully briefed on theRegulations and the need for businesses to make practicalarrangements for food waste handling, storage andcollection, and will work with operators to ensure thatprocedures are implemented effectively. Details of licensedwaste collectors are available on the SEPA website

Kitchen practice & staff training Investment in equipment should never be seen as a substitute for staff training and correct working practices. Where existing equipment can no longer be used as a result of the Regulations, consideration should be given toremoving or disabling the equipment to ensure it can no longer be used.

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Food waste management and training checklist

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Training ChecklistAre all staff informed about the new Regulations?

Do they understand the reason forchanges in equipment andprocedures?

Do they understand what they nowhave to do?

Has equipment that can no longer be used been removed or disabled?

Do staff understand the need toavoid contamination of food wastewith other waste?

How will new staff be trained?

Have you appointed a food waste champion?

Fresh/chilled/frozen fooddelivered intokitchen

Food Waste Separation/ Management

Food waste separated and collected for recycling Food waste collected for further treatment (if needed)

Dewatered waste

Water to sewer

External drainage

Composting

Further use

Food waste stored for collection

Food waste recycled

Storage Defrosting Preparation CookingPlate return/ collectionand scraping

Warewashing

Food Waste Management Flowchart for Urban Area*

*As defined by the Waste (Scotland) Regulations 2012

For waste that is produced, there are steps that could be considered when looking to lower waste disposal costs;

Determine where the is waste coming from and seek solutions to prevent it;

Check your waste data regularly, identify any significant changes in waste productionand why it has occurred;

Check your current waste contract and determine how much is it costing;

Check the amount you need collected actually matches what you are paying for;

Use the waste hierarchy to set priorities, prevent, reduce and ensure appropriate wastecollection treatment for unavoidable waste;

Identify how much of the material can be recycled;

Identify the value of the recyclate where applicable. This is generally only relevantwhere substantial tonnages of recyclate are collected;

Work out what kind of waste contract you need, Resource Efficient Scotland can helpwith this process;

Start any identified waste reduction and recycling initiatives;

Speak to, and work with your waste contractor to ensure your current waste service is providing best value; this includes discussing most appropriate bin sizes, number of bins, collection etc, and if relevant renegotiate to a lower price or more flexible contract.

Be aware of what types of food waste are being createdand investigate if you can change working practices toavoid this altogether.

Examples include checking to see if the menu should bechanged to ensure common food waste types are nolonger included, asking customers before includingsides/garnishes as standard, and offering smallerportion sizes. These are all ‘no cost’ options that couldsave money throughout the supply and disposal chain.

Section 8 Checklist to cut your waste disposal costsThe best way to cut costs is to prevent waste from occurring in the first place.

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BHABritish Hospitality AssociationQueens House55-56 Lincoln’s Inn FieldsLondon WC2A 3BHTel: 0207 404 7744Email: bha@bha.org.ukWeb: www.bha.org.uk

CEDACatering Equipment Distributors AssociationPO BOX 683InkberrowWorcestershire WR7 4WQTel: 01386 793911Web: www.ceda.co.uk

CESAThe Catering Equipment Suppliers AssociationGround Floor Westminster Tower3 Albert EmbankmentLondon SE1 7SLTel: 020 7793 3030 Email: enquiries@cesa.org.ukWeb: www.cesa.org.uk

CIWMCIWM Scotland CentreMediaCorp House2 Caird ParkHamiltonML3 0EUTel: 01698 897 521Web: www.ciwm.co.uk

FCSIFoodservice Consultants Society InternationalPO Box 1253 WokingSurrey GU22 2EWTel: 01483 761122 Email: admin@fcsi.org.ukWeb: www.fcsi.org

GREEN TOURISM BUSINESS SCHEMENo. 4 Atholl PlacePerth PH1 5ND.Tel: 01738 632162Email: gtbs@green-business.co.ukWeb: www.green-business.co.uk

REHISThe Royal Environmental Health Institute of Scotland, 19 Torphichen Street, Edinburgh EH3 8HX Tel: 0131 229 2968 Email: contact@rehis.comWeb: www.rehis.com

RESOURCE EFFICIENT SCOTLANDGround Floor Moray HouseForthside WayStirling FK8 1QZTel: 0808 808 2268Email: enquries@resourceefficientscotland.com Web: www.resourceefficientscotland.comTwitter: @ResourceScot

SCOTTISH ENVIRONMENTAL PROTECTION AGENCY SEPA Corporate OfficeErskine CourtCastle Business ParkStirling FK9 4TRTel: 01786 457700Email: zerowaste@sepa.org.ukWeb: www.sepa.org.uk

SCOTTISH WATERCastle House6 Castle DriveCarnegie CampusDunfermline KY11 8GGTel: 0845 601 8855Email: customer.services@scottishwater.co.ukWeb: www.scottishwater.co.uk

THE SUSTAINABLE RESTAURANT ASSOCIATION 25 Gerrard StreetLondon W1D 6JLTel: 020 7479 4224Email: hello@thesra.orgWeb: www.thesra.org

ZERO WASTE SCOTLANDGround Floor Moray HouseForthside WayStirlingFK8 1QZTel: 0808 100 2040Email: info@zerowastescotland.org.ukWeb:www.zerowastescotland.org.uk

Contact Information

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